Recipe: Creamy Beet and Green Garlic Pasta

Beets are coming into season soon and green garlic is going out! This recipe puts both to good use while the seasons overlap. Using cream cheese instead of goat cheese helps cut the fat of the dish, while keeping it creamy and sweet. This recipe is an easy meal to prepare when you have very little time!

Creamy Beet and Green Garlic Pasta

Serves 5

1 pound whole wheat pasta

3 medium beets and their greens (1/2 lb of arugula, needed more)

4 tablespoons low fat cream cheese

¼ cup grated pecorino romano

3 stalks green garlic, sliced

2 tablespoons olive oil

4 tablespoons balsamic vinegar

Salt and pepper to taste

Cook the pasta according to package directions.

Separate the beets from their greens. Shred or chop the beets (shredded will cook faster) and chop the greens separately. Heat the oil over medium in a large pan. Add the green garlic and sauté for about 5 minutes or until the edges begin to brown. Add the beets and stir, cooking for about 3 minutes. Add the balsamic vinegar, salt and pepper. Cook over medium heat, stirring every few minutes and adding about 2 tablespoons of water (total) while it cooks. When the beets are almost cooked through (about 5-7 minutes), add the beet greens and stir.

To serve, layer pasta, then beets and top the pasta with a spoonful of cream cheese and a sprinkle of pecorino.